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Try this flavorful and filling Leek, Potato, and Asparagus Frittata for a late Sunday brunch or a light lunch. You will love this recipe made with leeks, fresh asparagus, eggs, potatoes, and feta cheese.
Frittatas are super flexible and you can use a variety of ingredients from vegetables, to ham, sausage, and bacon, to different cheese.
This potato asparagus frittata uses some of my favorite ingredients including leeks, feta cheese, and sundried tomatoes.
Ingredients
The base of a frittata is eggs and milk. You can add a variety of vegetables, but for this recipe, I chose asparagus, potatoes, sun-dried tomatoes, and leeks.
The remainder of the ingredients helps flavor the dish including minced garlic, basil, and rosemary. Season with black pepper and add feta cheese for a salty bite.
Instruction
There are a few steps to preparing this asparagus leek potato frittata and having a partner to help makes it more fun.
For this recipe, you will need an oven-safe frying pan (#ad) or skillet.
Step 1. Use a peeler to remove the outside skin. Trim off the cut end of the stalk. Slice on a diagonal into 1-inch pieces. Set aside.
Step 2. Wash potatoes and peel. Chop into 1/4-inch cubes. I used a golden potato for this recipe since that is what I had in my pantry. You could also use small red potatoes.
Step 3. Bring a pan of water to a boil. Boil cubed potato for 10 minutes. Add Asparagus and cook another 10 minutes or until fork-tender. Strain and drain on paper towels. Set aside.
Step 4. While the asparagus and potatoes are boiling, saute leed and garlic in olive oil for 2-3 minutes. For the onion, I choose a leek. I love the mellow flavor once it is cooked and include it when I am cooking potatoes. A sweet onion would work nicely, too.
Step 5. Add potatoes and asparagus to onions and potatoes and cook for 3 minutes over medium-low heat.
Step 6. Whisk eggs, milk, rosemary, and pepper in a large bowl. Pour over potatoes and asparagus.
As eggs begin to solidify, run a spatula around the edge of the pan to allow the remaining uncooked egg to fill in the gap.
You may need to lower the heat if the edges start to brown, but continue to cook until the eggs are almost all solid.
Step 7. Sprinkle with a mixture of feta cheese, tomato, and basil. Transfer the pan to the oven and broil for 3-5 minutes until the eggs are set. Serve immediately with a spoonful of diced tomatoes.
Frequently Asked Questions
A frittata is similar to an omelet. It consists of a base of eggs with little to no dairy.
Rather than folding over in half, the frittata is cooked with an open face. The frittata is cooked over a low temperature on the stovetop and may be finished in the oven to completely set the top.
A quiche is an egg-based custard recipe made with cream and includes a crust. It is baked in the oven rather than on the stovetop.
Both a frittata and a quiche may include added vegetables, protein, and cheese.
The best way to store asparagus is to refrigerate it upright in approximately 1-inch of water.
If you plan to peel ahead of using, wrap peeled asparagus in damp paper towels, and place it in a zip-lock bag with the air pressed out of the bag. This is necessary because peeled asparagus browns when exposed to air.
The Asparagus Frittata can be stored in the refrigerator in a covered container for up to 3 days.
Other Healthy Breakfast Recipes
Serve this vegetable frittata with fresh fruit and toast. You could also add a side of bacon or ham.
Find more healthy breakfast recipes in my post the Best Mediterranean Diet Breakfast Recipes. Enjoy.
Potato, Leek and Asparagus Frittata Recipe
Equipment
Ingredients
- 2 cups asparagus peeled, chopped into 1-inch pieces
- 1 1/2 cup potato peeled, chopped into 1/4-inch cubes
- 1 cup water
- 7 large eggs
- 1/2 cup milk 2%
- 1 tsp rosemary dried
- 1/8 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup leek finely sliced
- 1 tsp garlic minced
- 1/2 cup feta cheese crumbled
- 1 tbsp sun-dried tomato finely chopped
- 1 tsp basil dried
Instructions
- Heat water in pan. Bring to a boil.
- Peel potato. Chop into 1/4-inc pieces. Add to boiling water. Boil for 10 minutes.
- Use a peeler to remove outside layer of asparagus. Chop asparagus into 1- 1 1/2 inch strips. Add asparagus to potatoes and boil for 10 minutes or until fork-tender.
- While potatoes and asparagus are cooking. Heat oil in an oven-safe skillet. Add leek and garlic and saute for 3-4 minutes. Stir and do not overbrown.
- Mix crumbled feta cheese, chopped tomato, and dried basil together. Set aside.
- Remove potatoes and asparagus from water and drain well. Add potatoes and asparagus to skillet and saute for 3-5 minutes.
- Whisk eggs, milk, and rosemary together in a bowl. Add egg mixture to the skillet over vegetables. Cook over medium-low heat.
- As eggs start to solidify, run a spatula around the edge of the pan, allowing uncooked egg to fill in the gap and cook. Cook for 5-7 minutes or until most of the egg is solid. Lower heat if needed.
- Sprinkle top with feta mixture.
- Transfer skillet to the top rack of the oven and turn oven to broil. Broil for 5 minutes until the eggs have set. Watch closely to make sure they don't over brown.
- Serve with a garnish of chopped fresh tomato.
Nutrition
February 2022 Update: post updated with new images, and process photos. Minor update to the recipe card.
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